I don’t know if I’ve mentioned it before on the blog but on Instagram (here) I have for sure. Peaches have been my favorite fruit for the last three years. It’s all Marilyn’s fault, of course! lol. I remember 3 years ago when she started telling me about this peach cake that she wanted to make for me and so many different peach dishes that I never imagined would be possible to make with this fruit. In Brazil, I don’t know why we don’t use peaches very much! Sad! Here is one more surprise that Marilyn made for me while I was working. She used some wonderful peaches and also some blueberries that we had on hand. This tart is rustic so don’t worry if it doesn’t look perfect. That’s the point! She used a pizza stone to cook this on, but you could use a cookie sheet. The crust may not turn out quite the same but will still be delicious. It’s perfectly sweet to eat along with vanilla ice cream or not. The perfect summer fruity dessert!
2 cups all-purpose flour, plus more for dusting
3 tablespoons sugar
1/4 teaspoon salt
1 lemon, zest finely grated
3/4 cup (1 1/2 sticks) unsalted butter, cold and cut into small chunks
1 large egg yolk
2 tablespoons ice water, plus more if needed
4 large ripe peaches, pitted and sliced
1 pint fresh blueberries
1/2 lemon, juiced
2 tablespoons sugar
2 teaspoons all-purpose flour
3 T. julienned basil
1 large egg, beaten with 1 tablespoon water, for egg wash
2 tablespoons sugar
To make the pastry: combine the flour, sugar, salt, and lemon zest in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Add the egg yolk and pour in the ice water; work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 teaspoon at a time. Form the dough into a disk and wrap in plastic wrap; refrigerate for at least 30 minutes.
To make the filling: combine the peaches, blueberries, lemon juice, sugar, basil and flour in a large mixing bowl. Toss the mixture gently to coat the fruit.
Put your pizza stone in a conventional oven and preheat to 375 degrees F.
Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 14-inch circle, about 1/4-inch thick; it doesn’t have to be perfect, free-form is the look you want for this rustic tart. Transfer the dough to a lightly floured pizza paddle. Spoon the fruit mixture into the center of the dough, leaving a 2-inch border all around; brush the border with the egg wash. Lift the edge of crust over the filling, leaving the fruit exposed in center. Gently fold and pinch the dough to seal any cracks. Brush the crust with the remaining egg wash and sprinkle with sugar. Bake the crostata directly on the preheated pizza stone for 30 to 40 minutes or until the crust is golden brown and fruit is bubbly and tender. Slide a pizza paddle under the tart to remove it from the oven. Serve warm or at room temperature with vanilla ice cream.
Beijos e Tchau!
Ludmilla and Marilyn Chudda